Pasta Salad With Chicken And Vegetables Recipe

Name: Pasta Salad With Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1 tablespoon minced fresh rosemary; 1/2 cup olive oil; 3 teaspoons red wine vinegar; 1 teaspoon Dijon mustard; coarse salt; fresh ground black pepper; Salad; 2 chicken breast halves; coarse salt; fresh ground black pepper; 2 sprigs rosemary; 2 zucchini, ends trimmed; 2 carrots, peeled; 2 celery ribs, strings removed; 1 red bell pepper, halved and seeded; 1/4 lb tender green beans, trimmed; 1/2 lb penne; 1 teaspoon capers; fresh rosemary sprig, for garnish

Servings: persons

Dressing
1 tablespoon minced fresh rosemary
1/2 cup olive oil
3 teaspoons red wine vinegar
1 teaspoon Dijon mustard
coarse salt
fresh ground black pepper
Salad
2 chicken breast halves
coarse salt
fresh ground black pepper
2 sprigs rosemary
2 zucchini, ends trimmed
2 carrots, peeled
2 celery ribs, strings removed
1 red bell pepper, halved and seeded
1/4 lb tender green beans, trimmed
1/2 lb penne
1 teaspoon capers
fresh rosemary sprig, for garnish

1
Make the dressing: heat the rosemary in the olive oil in a small pan until the oil is hot, but not smoking; cook for 30 minutes.
2
Combine the oil with the vinegar, mustard, salt, and pepper in a small bowl; set aside.
3
Make the salad: rub the chicken breasts generously with salt, pepper, and rosemary; roast in a preheated 450 oven for 10-12 minutes or until the juices run clear and the meat is no longer pink near the bone; cool.
4
Cut the zucchini, carrots, celery, and red pepper in julienne strips.
5
Cut any long green beans into pieces about as long as the vegetables.
6
Blanch each vegetable in an abundant amount of boiling salted water until tender.
7
Remove each vegetable with a slotted spoon and place in a colander.
8
Refresh under cold running water.
9
Cut the cooled chicken into julienne strips.
10
Cook the penne as directed on the package; drain; toss the pasta gently with the chicken, vegetables, and dressing in a large bowl.
11
Scatter the capers over the top; garnish with rosemary sprigs.
12
Serve room temperature or chilled.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dressing, 1 tablespoon minced fresh rosemary, 1/2 cup olive oil, 3 teaspoons red wine vinegar, and more.

Yes, Pasta Salad With Chicken And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pasta Salad With Chicken And Vegetables

How did you like this recipe?

Frequently Asked Questions